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Dr. Rajendra Prasad Central Agricultural University, Pusa

In the imperial Gazetteer of India 1878, Pusa was recorded as a government estate of about 1350 acres in Darbhanba. It was acquired by East India Company for running a stud farm to supply better breed of horses mainly for the army. Frequent incidence of glanders disease (swelling of glands), mostly affecting the valuable imported bloodstock made the civil veterinary department to shift the entire stock out of Pusa. A British tobacco concern Beg Sutherland & co. got the estate on lease but it also left in 1897 abandoning the government estate of Pusa. Lord Mayo, The Viceroy and Governor General, had been repeatedly trying to get through his proposal for setting up a directorate general of Agriculture that would take care of the soil and its productivity, formulate newer techniques of cultivation, improve the quality of seeds and livestock and also arrange for imparting agricultural education. The government of India had invited a British expert. Dr. J. A. Voelcker who had submitted as report on the development of Indian agriculture. As a follow-up action, three experts in different fields were appointed for the first time during 1885 to 1895 namely, agricultural chemist (Dr. J. W. Leafer), cryptogamic botanist (Dr. R. A. Butler) and entomologist (Dr. H. Maxwell Lefroy) with headquarters at Dehradun (U.P.) in the forest Research Institute complex. Surprisingly, until now Pusa, which was destined to become the centre of agricultural revolution in the country, was lying as before an abandoned government estate. In 1898. Lord Curzon took over as the viceroy. A widely traveled person and an administrator, he salvaged out the earlier proposal and got London’s approval for the appointment of the inspector General of Agriculture to which the first incumbent Mr. J. Mollison (Dy. Director of Agriculture, Bombay) joined in 1901 with headquarters at Nagpur The then government of Bengal had mooted in 1902 a proposal to the centre for setting up a model cattle farm for improving the dilapidated condition of the livestock at Pusa estate where plenty of land, water and feed would be available, and with Mr. Mollison’s support this was accepted in principle. Around Pusa, there were many British planters and also an indigo research centre Dalsing Sarai (near Pusa). Mr. Mollison’s visits to this mini British kingdom and his strong recommendations. In favour of Pusa as the most ideal place for the Bengal government project obviously caught the attention for the viceroy.

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20211
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Subject: Food and Nutrition × Author: PANDA, JHARANA × End date: 2021 × Start date: 2021 × Type: Thesis ×
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    ThesisItemOpen Access
    DEVELOPMENT OF PROSO MILLET BASED VALUE ADDED CONVENIENCE PRODUCTS AND THEIR QUALITY CONTROL
    (DRPCAU, PUSA, 2021) PANDA, JHARANA; Chaudhary, Gitanjali
    Proso millet (Panicum miliaceum) is one of the minor millet which is known by different names such as “Common millet”, “Broomcorn millet”, “Cheena” (in Hindi), “Panivaragu” (in Tamil), etc. Nutritionally, proso millet grains are rich in proteins, dietary fibres, minerals like calcium, phosphorus, zinc, and iron, B-complex vitamins, polyphenols, essential amino acids like methionine and cysteine. The present research work was carried out to develop proso millet based value added convenience products and their quality control. Proso Millet (PM) flour was developed by utilizing different processing techniques i.e. germinating (for 24hrs, 48hrs, 72hrs and 96hrs), roasting and grinding. The nutritional analysis of PM flours showed a significant (p<0.05) decrease in moisture, fat, calcium and phosphorus content while a significant increase was to be found in the amount of ash, crude fibre, crude protein, iron and zinc with the progress in germinating period. The nutritional and organoleptic assessment of PM flour showed the flour germinated for 72hrs was superior among all PM flour. Five combination of different PM based composite flour were formulated using the developed PM flour, wheat flour and Bengal gram flour. Among them 20:60:20 ratio of PM flour, wheat flour and Bengal gram flour was to be Name of the student : JHARANA PANDA Registration number : M/FN/374/2019-20 Degree to be awarded : Master of Science (Home Science) Department : F ood and Nutrition College : C ollege of Community Science Major advisor : D r . G i t a njali Chaudhary Total pages of research work : 8 2 + i - v i (Bibliography) Title of the research problem : “ D e v e lopment of Proso Millet Based Value Added Convenience Products and Their Quality Control”. found organoleptically superior in all sensory attributes with an overall acceptability score of 7.64±0.79. This formulated composite flour was used to develop three PM based value added convenience products like ladoo, biscuit and namakpara. The nutritional assessment of PM based composite flour revealed that the flour had 9.87g moisture, 2.47g ash, 1.53g crude fibre, 2.32g of fat, 13.15g of crude protein, 70.66g of carbohydrate, 356.12Kcal of energy, 4.61mg of iron, 2.34mg of zinc, 28.14mg of calcium and 288.04mg of phosphorus per 100g. The physico-chemical assessment of the composite flour recorded bulk density (0.75±0.03g/ml), water absorption capacity (1.03±0.15g/ml) and oil absorption capacity (1.83±0.057g/ml). The nutritional assessment of three developed PM based value added convenience products showed that the products were higher in crude fibre, crude protein, energy, zinc, iron and phosphorus than the control while the organoleptic assessment of the developed products revealed that the products were highly accepted by the panel members of 30 judges. The shelf life study of the LDPE packed formulated PM based composite flour and its products revealed that a significant increase (p<0.05) in the moisture content and a significant decrease in sensory attributes was found during the storage period of 30 days but they were organoleptically acceptable till the end of storage period (i.e. 30 days). From the investigation, it was concluded that proso millet can be germinated for three days to develop nutrient rich PM flour and processed PM flour can be incorporated up to 20% level to develop PM based composite flour. The findings also revealed that developed PM based value added products can be stored up to a period of 30 days.